Grouper is a popular fish among the health-conscious, possessing a lovely, mild flavor which lends itself to a variety of preparations. Add your favorite seasonings to the grouper fillets before you wrap them up and put them in the oven, and you'll wind up with a moist, flavorful fish dish.
Try simply seasoning with salt and pepper, or prepare a simple tomato sauce with fresh herbs. With the opening of Atlantic Grouper Season May 1, here’s how to turn that catch into a delicious entrée.
Heat oven to 450 degrees F. Combine 1 tablespoon of the olive oil with red and green bell peppers, corn, onion and 1/2 teaspoon each of the salt, pepper, and thyme in a large ovenproof pan. Roast mixture in the oven until the corn and peppers start to brown, about 12 minutes, stirring twice.
“ Grouper refers to a number of different, but related, large fish notable for their stout bodies and big mouths. Bottom dwellers, these fish pose a particular challenge because they like to back themselves in amongst rocks and debris on the ocean floor.
They will do this even after they have been hooked, so the fisherman has to carefully “work” it out without snagging or snapping the line on something. Normally, you would have to go about 20 miles offshore to find the best grounds for fishing grouper.
In recent years, though, the development of artificial reefs off the Atlantic and Gulf coasts of the U.S. have brought groupers, in large numbers, closer to land. So while some types of fish are becoming scarcer or even disappearing from market shelves, grouper is actually being seen more often.
Coat the fillets with this mixture and marinate for 1 to 2 hours in the refrigerator. Remove fillets from fridge and place on a hot grill.
(Note: 1-inch-thick fillets will take approximately 13 minutes to cook. Pour the lemon juice into the butter or margarine and mix well.
The sauté in Cajun spices yielded a faux blackened grouper dinner in the style made famous by New Orleans chef Paul Prudhomme with his world renowned blackened Red Fish. This spicy low country fare will bring that ‘slap yo mother’ flavor to any fish, seafood or other meat.
Our catch was salted, dredged in melted butter and generously coated in a mix of Cajun blackening spices before searing in a very hot skillet, then finished in the oven. Next, cover the files generously with Kosher salt and let them rest for a few minutes to bring moisture to the surface.
Brush both sides of the grouper files with melted butter, and then coat the files generously with the dry spice rub or ample amounts of Paul Prudhomme’s Blackened Red Fish seasoning. When the butter foams, cut the heat back to medium and add the files.
Place the skillet uncovered on the bottom rack of the oven and roast until internal temperature of the files reach 150 degrees, about 10 minutes. Remove the skillet from the oven, transfer the fish to the serving platter and drizzle with fresh lemon juice.
4 Ounces green peas 1 medium bell pepper 1/2 can coconut milk 1 Tablespoon vegetable oil Pepper, to taste Salt, to taste 1 sprig fresh mint leaves Peel the potato, cut it into ¼-inch slices, and precook it slightly in salted water for about seven minutes.
Sprinkle them lightly with salt then bake them in the oven at 350 degrees F for about 12 minutes. Meanwhile, blanch the peas and then transfer them to a food processor along with the mint leaves, salt, and pepper.
CritiqueChef: gorgeously cooked fish; cooked all the way through and nice browning on the outside, well salted, but not overdone, lemon zest on top looks nice since there is no sauce for the fish. Just being careful and using a good sauté pan and fish spatula.
Also, seasoning after cooking is helpful because the marinade doesn't offer that much flavor. Grouper, a member of the sea bass family, is found primarily in the waters off of the coast of Florida and the Mid-Atlantic States.
The grouper fish has firm, yet flaky flesh with a mild and unique flavor. It takes on seasonings very well and cooks nicely on a George Foreman Grill.
Grilled grouper sandwiches are a popular treat in the southern United States where the fish is plentiful. A 3.5 ounce serving of grouper is only 92 calories and contains only .2 grams of saturated fat.
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It is one of those fishes that can stand up to lots of seasoning, especially Cajun and blackening spices and herbs. In this basic recipe we’ll season well first and allow the fish to rest or marinate for a bit.
4 soft buns, such as hamburger buns 1-1/2 TBS butter at room temperature Juice from 1/4 lemon 4 TBS mayonnaise (approximately) 12 thin pickle slices 4 leaves of crisp romaine or iceberg lettuce 4 thin slices of ripe tomatoes Grilled grouper as directed above Spread butter on the buns and toast them for up to 2 minutes on the GF grill with the top open.
Assemble the sandwiches: place lettuce on bottom bun, add tomato, fish, and then the pickles. If you grill the potatoes before the fish, just keep them warm in a low oven until your sandwiches are assembled.
3 or 4 medium white potatoes Extra virgin olive oil (Too) to coat Sea salt and cracked pepper to taste Slice into 1/4” thick rounds and coat all sides with Too, salt, and pepper.
1/2 head of green cabbage 2 large carrots 1-1/2 cups mayonnaise 3 TBS sugar 3 TBS white wine vinegar 1/2 tsp sea salt 1/2 tsp ground pepper In a large bowl, combine mayonnaise, sugar, vinegar, salt, and pepper.
Add the shredded vegetables to the bowl and toss to coat with the dressing. Grouper is a versatile fish that is eaten year round in the south.
What I like to serve with a well seasoned, grilled grouper dish is a dry, crisp white wine, such as a sauvignon blanc or an unbaked chardonnay. What also goes well with this fish, especially the sandwich recipe, is an ice-cold, old school, unflavored American beer in a bottle.